HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pancetta Gnocchi
Creamy Pancetta Gnocchi

Creamy Pancetta Gnocchi

with Roasted Butternut and Apple

Read more

Chef Andre has created a beautiful harmony of flavours in this dish. Think caramelised butternut squash and apple in a creamy, silky sauce with savoury gnocchi and walnuts. Delicious!

Allergens:Cereals containing GlutenMilkNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Echalion Shallot

1 unit(s)


1 bunch(es)


300 grams

Diced Butternut Squash

½ pot(s)

Italian Style Herbs

60 grams

Bacon Lardons

400 grams


(ContainsCereals containing Gluten)

1 sachet

Chicken Stock Powder

1 sachet


1 pack(s)

Creme Fraiche


1 pot(s)



Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3142 kJ
Energy (kcal)751 kcal
Fat36.0 g
of which saturates13.0 g
Carbohydrate99 g
of which sugars21.0 g
Protein20 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Quarter the apple, remove and discard the core. Chop each quarter in half to make 2 chunks. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pick the sage leaves from their stalks and roughly chop (discard the stalks). Arrange the squash and apple chunks in one layer on a baking tray and drizzle with oil. Season with salt and pepper and sprinkle on the Italian seasoning.


Use your hands to coat the butternut and apple, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking. Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. When hot, add the pancetta and gnocchi. Cook until golden all over, stirring halfway through. This will take around 6-8 mins. When golden, transfer to a plate, we will reheat the gnocchi later. TIP: Do this in batches if necessary.


Return the now empty frying pan to medium heat with a splash of oil. When hot, add the shallot and fry until soft and lightly browned, 4-5 mins, stirring frequently. Add the garlic, half the sage and cook until fragrant, 1 minute. Pour in the water (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil, then lower the heat and simmer until reduced by half, 3-4 mins.


When you turn the butternut squash after 15 mins, drizzle on the honey and sprinkle on the remaining sage. Return to the oven for the remainder of the cooking time. Do any washing up that needs doing, while you have time.


When the stock has reduced, stir in the creme fraiche, bring to the boil and then remove from the heat. Season to taste with salt and pepper. When the butternut squash has finished cooking, stir the gnocchi and pancetta into the sauce, return to a medium heat and simmer until the gnocchi is piping hot, 2 mins. Add a splash of water if the sauce needs loosening up.


Share the creamy gnocchi between your bowls and top with the roasted butternut squash and apple. Finish by crumbling the walnuts on top and enjoy!